Thanks to the addition of eggs and nuts, this salad with sweet potato is substantial enough for lunch or dinner.
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Preheat oven to 200°C. Place the sweet potato in a large roasting pan and drizzle with 1 tbs oil. Toss to coat. Roast for 30 mins or until tender.
Meanwhile, bring a small saucepan of water to the boil. Add the eggs and cook for 7 mins for semi-soft yolks* or until eggs are cooked to your liking. Refresh under cold water. Peel each egg and cut in half.
Cook the edamame or broad beans, asparagus and snow peas in a large saucepan of boiling water for 2 mins or until bright green and tender-crisp. Refresh under cold water. Drain.
Combine the remaining oil with vinegar and mustard in a screw-top jar. Shake to combine.
Combine the spinach, sweet potato and asparagus mixture in a large bowl. Arrange salad on a serving platter and top with the egg, cashews and fetta. Drizzle with dressing and sprinkle with chives. Season with pepper to serve.
COOK. STORE. SAVE.
Use it up: If you don't have cashews handy, this salad is just as tasty with almonds, walnuts or any other nuts you have in the pantry.
Thanks to the addition of eggs and nuts, this salad with sweet potato is substantial enough for lunch or dinner.
Preheat oven to 200°C. Place the sweet potato in a large roasting pan and drizzle with 1 tbs oil. Toss to coat. Roast for 30 mins or until tender.
Meanwhile, bring a small saucepan of water to the boil. Add the eggs and cook for 7 mins for semi-soft yolks* or until eggs are cooked to your liking. Refresh under cold water. Peel each egg and cut in half.
Cook the edamame or broad beans, asparagus and snow peas in a large saucepan of boiling water for 2 mins or until bright green and tender-crisp. Refresh under cold water. Drain.
Combine the remaining oil with vinegar and mustard in a screw-top jar. Shake to combine.
Combine the spinach, sweet potato and asparagus mixture in a large bowl. Arrange salad on a serving platter and top with the egg, cashews and fetta. Drizzle with dressing and sprinkle with chives. Season with pepper to serve.